There is something truly comforting and soul-satisfying about a warm bowl of Wild Rice and Mushroom Soup Recipe, especially when the weather turns cool or you simply crave a hearty, earthy meal. This soup brings together nutty wild rice and tender cremini mushrooms in a luscious, creamy broth seasoned just right with poultry herbs and Parmesan, creating a perfect harmony of flavors and textures. Whether you’re cozying up at home or serving guests, this dish radiates warmth and makes any day a little better.

A white bowl filled with creamy soup that has a light yellow color with specks of black pepper and herbs. On the top, there are several browned mushrooms with a slightly crispy texture, giving a rich brown color with some darker spots. Small pieces of orange carrot and tiny green herb leaves add color and texture throughout the soup. A sprig of fresh green thyme rests on top as garnish. The bowl is placed on a white marbled surface, and parts of another white bowl with dark-colored sauce are visible at the edges. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The beauty of this Wild Rice and Mushroom Soup Recipe lies in its simple, wholesome ingredients that pack a punch in taste and texture. Each item contributes a distinct note, from the sweetness of the carrots to the umami depth of the mushrooms, and the creamy finish from the Parmesan and cream. Together, they make for a rich and nourishing bowl you’ll want to savor.

Olive oil (2 Tbsp.): Adds a smooth, fruity base for sautéing the vegetables.
Unsalted butter (2 Tbsp.): Gives richness and helps create a silky texture.
Yellow onion, finely chopped (1): Provides a sweet, aromatic foundation.
Carrots, finely chopped (3/4 cup): Adds subtle sweetness and vibrant color.
Celery, finely chopped (1/2 cup): Delivers a mild, refreshing crunch and depth.
Baby bella (cremini) mushrooms, sliced (8 oz.): The star ingredient for earthy flavor and meaty texture.
Garlic cloves, minced (4): Imparts a warm, fragrant punch that lifts the soup.
Dry wild rice blend (1 cup): Brings a nutty chewiness and wholesome goodness.
Poultry seasoning (1 Tbsp.): Infuses the broth with a cozy herbal complexity; Herbs de Provence is a good alternative.
Kosher salt (1 tsp.): Balances and enhances all the flavors.
Black pepper (1/2 tsp.): Adds a gentle heat and depth.
Lower sodium vegetable broth (4 cups / 1 quart): Forms the delicious savory liquid base.
Heavy cream (2/3 cup): Creates a luxurious richness; can be swapped with cashew cream for a vegan version.
Finely grated Parmesan cheese (1/3 cup): Raises the soup’s savory, cheesy notes and thickens the texture slightly.

How to Make Wild Rice and Mushroom Soup Recipe

Step 1: Preparing the Aromatics and Vegetables

Start by warming olive oil and butter in a large stockpot or Dutch oven over medium-high heat. Once the fat is shimmering, toss in your finely chopped onion, carrots, and celery. Give these veggies about 8 minutes to soften gently, releasing their sweetness and building a flavorful base for your soup.

Step 2: Cooking the Mushrooms and Garlic

Next, stir in the sliced mushrooms and minced garlic. These ingredients are crucial—they bring that deep, earthy character to the soup. Cook for 6 to 8 minutes, letting the mushrooms soften and take on a light golden color; this adds a beautiful richness you don’t want to skip.

Step 3: Toasting the Wild Rice

Add the wild rice blend now, stirring to coat every grain with the flavorful oils and buttery goodness already in the pot. Toasting the rice for a minute or two unlocks a wonderful nutty aroma and ensures each bite has a satisfyingly firm texture.

Step 4: Seasoning and Simmering

Sprinkle in the poultry seasoning, kosher salt, and black pepper, then pour in the vegetable broth along with one cup of water. Bring everything to a gentle boil before covering the pot and turning down the heat to medium-low. Let this simmer patiently for 45 to 60 minutes, or until the wild rice is perfectly tender and the flavors meld beautifully.

Step 5: Adding Cream and Cheese

Remove the lid and stir in your heavy cream, which will instantly transform the soup into a velvety delight. Gradually whisk in the Parmesan cheese, making sure it melts smoothly without clumping. This final step adds a savory depth and a luscious finish that will make this Wild Rice and Mushroom Soup Recipe truly unforgettable.

How to Serve Wild Rice and Mushroom Soup Recipe

Wild Rice and Mushroom Soup Recipe - Recipe Image

Garnishes

To bring extra visual appeal and complementary flavors, consider garnishing with fresh chopped parsley or thyme leaves. A sprinkle of extra Parmesan or a drizzle of truffle oil can elevate the dish for special occasions. These touches add freshness and a subtle pop that your guests will adore.

Side Dishes

This comforting soup pairs marvelously with crusty artisan bread or garlic butter toast for dipping. A simple mixed green salad with a tangy vinaigrette also makes a refreshing contrast. For a heartier meal, serve alongside roasted vegetables or a light chicken salad.

Creative Ways to Present

For a charming presentation, ladle the soup into rustic bowls and top each with a parmesan crisp or a swirl of cream. Serve in mini bread bowls for a cozy, inviting touch that’s perfect for entertaining. Personalize with edible flowers or microgreens for a beautiful, restaurant-quality look at home.

Make Ahead and Storage

Storing Leftovers

This Wild Rice and Mushroom Soup Recipe actually tastes even better the next day once the flavors have had a chance to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days, making it a perfect make-ahead meal for busy weeks.

Freezing

If you want to keep soup on hand longer, you can freeze portions in freezer-safe containers. Just be aware that the texture of the wild rice may soften, and cream-based soups can sometimes separate after thawing. Gently reheat and stir well to bring back that creamy consistency.

Reheating

Reheat your soup gently over low heat on the stovetop, stirring occasionally to prevent scorching. If it’s too thick, add a splash of broth or water to loosen it up. Avoid boiling after adding cream to keep the texture silky and smooth. Microwave reheating works well too—just cover and heat in intervals, stirring between heats.

FAQs

Can I make this soup vegan?

Absolutely! Substitute the heavy cream with homemade cashew cream or another plant-based alternative, and skip the Parmesan or use a vegan cheese substitute to keep it creamy and delicious.

Is wild rice necessary, or can I use regular rice?

Wild rice adds a unique nutty flavor and chewy texture that sets this soup apart, but you can use brown or white rice as a substitute. Just adjust the cooking time, since wild rice takes longer to cook than regular rice.

Can I prepare this recipe in a slow cooker?

Yes, after sautéing the veggies and mushrooms on the stove, transfer everything to a slow cooker, add the rice and liquids, then cook on low for 1.5 to 2 hours until the rice is tender. Add cream and cheese just before serving for best results.

What can I use instead of poultry seasoning?

Herbs de Provence works beautifully, or you can mix your own blend of dried sage, thyme, rosemary, and marjoram to mimic that classic poultry seasoning flavor.

How thick should the soup be?

This soup should be creamy and slightly thick but still spoonable and soothing. If it feels too thick, stir in a bit more broth or cream to reach your preferred consistency.

Final Thoughts

Making this Wild Rice and Mushroom Soup Recipe at home is like wrapping yourself in a warm, flavorful hug. It’s comforting, nourishing, and surprisingly easy to prepare with simple ingredients that come together in the most satisfying way. Give it a try—it might just become your new favorite go-to soup for chilly days and cozy moments.